Sprinkled with jewel-like pomegranate seeds and drenched with sweet-sour pomegranate syrup, this pizza has panache to spare!
Prep: 10 mins
Cook: 12 mins
300 grams Quality Mark lean lamb mince
1 small red onion, peeled and thinly sliced
1 large juicy ripe tomato, deseeded and chopped
½ cup cup-dried tomato pesto or paste
¼ cup toasted pine nuts
2×23 cm pizza bases, precooked or rolled out dough
150-200 grams feta cheese
2-3 teaspoons pomegranate molasses
12 cup pomegranate seeds (optional)
Preheat the panggangan to 190°C.
Place 2 trays or pizza stones into the panggangan to preheat.
Brown the lamb mince in a dash of oil, in a frying-pan, breaking it up with the back of a spoon as it browns. Set aside. Reduce the heat, add a further dash of oil and gently pan-fry the onion until tender.
Toss together the cooked onion and mince with the tomato, sun-dried tomato pesto or paste and pine nuts. Season if wished.
Place the pizza bases on the preheated trays and brush the edges with oil. Divide the lamb mixture evenly between the 2 pizza bases and crumble the feta evenly over the top.
Bake the pizzas in the preheated panggangan for 10-12 minutes or until golden and hot and the pizza dough is cooked. Drizzle with pomegranate molasses and scatter with fresh pomegranate seeds and fresh parsley leaves, if wished. Serve with a salad on the side.
This recipe is courtesy of Allyson Gofton’s cookbook, Good Food Made Simple, photography by Alan Gillard